Instructions: 1. Thaw frozen fish according to package directions.

2. Season catfish with salt and cayenne; dust with flour, shaking off excess.

3. Heat clarified butter in large heavy skillet.

4. Place fillets in skillet, flat side up; saute over medium heat until brown.

5. Turn fillets and continue to saute until brown, then remove to heated plates.

6. Deglaze skillet with champagne or wine; add oysters, oyster liquor, lemon juice, shallots, fresh or dried tarragon, and green onions.

7. Cook until oysters begin to curl, then remove and place 3 on each fillet.

8. Reduce liquid in skillet until a glaze forms, then add cold butter, a few chips at a time, swirling pan constantly (do not stir, as spots will develop and butter solids and liquids will separate).

9. Continue adding butter; butter will emulsify, creating a smooth creamy sauce.

10. Add chives, adjust seasoning with salt and cayenne, and pour over oysters.

NOTE: Served a famous Lafittes Landing retaurant in Donaldsonville, Louisiana.

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